Bioactive peptides and antinutrients in chickpea: description and properties (a review)
Legumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is a source of a wide range of bioactive compounds. B...
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| Format: | Article |
| Language: | English |
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N.I. Vavilov All-Russian Institute of Plant Genetic Resources
2022-04-01
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| Series: | Труды по прикладной ботанике, генетике и селекции |
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| Online Access: | https://elpub.vir.nw.ru/jour/article/view/1206 |
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| author | M. Ahangaran D. A. Afanasev I. M. Chernukha N. G. Mashentseva M. Gharaviri |
| author_facet | M. Ahangaran D. A. Afanasev I. M. Chernukha N. G. Mashentseva M. Gharaviri |
| author_sort | M. Ahangaran |
| collection | DOAJ |
| description | Legumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is a source of a wide range of bioactive compounds. Bioactive peptides of chickpea seeds have antioxidant, ACE-inhibiting, cholesterollowering, antihypertensive, antimicrobial, antithrombotic, immunomodulatory, and opioid activities as well as the ability to bind minerals. But despite the benefits and high nutritional value, chickpea seeds contain antinutrients that reduce their nutritional and biological advantages. These antinutritional factors include condensed tannins, raffinose, and phytic acid. Research has shown that cooking, pregermination or fermentation can effectively reduce the indigestible content of chickpea seeds. For this purpose, it is recommended to use certain physical, chemical or biological methods: heat treatment, soaking and/or germination, enzymatic hydrolysis, irradiation, etc.This review article presents the world’s results of research aimed at studying bioactive chickpea peptides derived from chickpea seeds and ways of their formation as well as methods for elimination of antinutritional factors. |
| format | Article |
| id | doaj-art-3c739319383545a3a9346a3afa531eaa |
| institution | Kabale University |
| issn | 2227-8834 2619-0982 |
| language | English |
| publishDate | 2022-04-01 |
| publisher | N.I. Vavilov All-Russian Institute of Plant Genetic Resources |
| record_format | Article |
| series | Труды по прикладной ботанике, генетике и селекции |
| spelling | doaj-art-3c739319383545a3a9346a3afa531eaa2025-02-03T08:31:14ZengN.I. Vavilov All-Russian Institute of Plant Genetic ResourcesТруды по прикладной ботанике, генетике и селекции2227-88342619-09822022-04-01183121422310.30901/2227-8834-2022-1-214-223592Bioactive peptides and antinutrients in chickpea: description and properties (a review)M. Ahangaran0D. A. Afanasev1I. M. Chernukha2N. G. Mashentseva3M. Gharaviri4Moscow State University of Food ProductionV.M. Gorbatov Federal Center for Food Systems of the Russian Academy of SciencesV.M. Gorbatov Federal Center for Food Systems of the Russian Academy of SciencesMoscow State University of Food ProductionMoscow State University of Food ProductionLegumes are a rich source of many different biologically active substances, such as fiber, proteins, vitamins and minerals. Chickpea (Cicer arietinum L.) is the third most important leguminous plant in the world: it has high nutritional value and is a source of a wide range of bioactive compounds. Bioactive peptides of chickpea seeds have antioxidant, ACE-inhibiting, cholesterollowering, antihypertensive, antimicrobial, antithrombotic, immunomodulatory, and opioid activities as well as the ability to bind minerals. But despite the benefits and high nutritional value, chickpea seeds contain antinutrients that reduce their nutritional and biological advantages. These antinutritional factors include condensed tannins, raffinose, and phytic acid. Research has shown that cooking, pregermination or fermentation can effectively reduce the indigestible content of chickpea seeds. For this purpose, it is recommended to use certain physical, chemical or biological methods: heat treatment, soaking and/or germination, enzymatic hydrolysis, irradiation, etc.This review article presents the world’s results of research aimed at studying bioactive chickpea peptides derived from chickpea seeds and ways of their formation as well as methods for elimination of antinutritional factors.https://elpub.vir.nw.ru/jour/article/view/1206legumescicer arietinum l.food and biological valuebiological activityfermentation |
| spellingShingle | M. Ahangaran D. A. Afanasev I. M. Chernukha N. G. Mashentseva M. Gharaviri Bioactive peptides and antinutrients in chickpea: description and properties (a review) Труды по прикладной ботанике, генетике и селекции legumes cicer arietinum l. food and biological value biological activity fermentation |
| title | Bioactive peptides and antinutrients in chickpea: description and properties (a review) |
| title_full | Bioactive peptides and antinutrients in chickpea: description and properties (a review) |
| title_fullStr | Bioactive peptides and antinutrients in chickpea: description and properties (a review) |
| title_full_unstemmed | Bioactive peptides and antinutrients in chickpea: description and properties (a review) |
| title_short | Bioactive peptides and antinutrients in chickpea: description and properties (a review) |
| title_sort | bioactive peptides and antinutrients in chickpea description and properties a review |
| topic | legumes cicer arietinum l. food and biological value biological activity fermentation |
| url | https://elpub.vir.nw.ru/jour/article/view/1206 |
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